Slow Cooker Old-World Corned Beef and Vegetables

It’s that meat-and-potatoes meal everyone dreams of coming home to. And now you can!

Prep Time

Minutes

Total Time

9:15

Hrs:Mins

Makes

servings

2 1/2

pounds medium new potatoes, (about 8), cut in half

cups baby-cut carrots

cup frozen small whole onions, thawed

corned beef brisket (3 to 3 1/2 pounds)

1/8

teaspoon pepper

1/2

cup water

tablespoon Worcestershire sauce

tablespoon cornstarch

tablespoons cold water

Mix potatoes, carrots and onions in 4- to 6-quart slow cooker.
Thoroughly rinse corned beef; discard seasoning packet. Place beef on vegetables; sprinkle with pepper. Mix 1/2 cup water and the Worcestershire sauce; pour over beef.
Cover and cook on low heat setting 8 to 9 hours or until beef and vegetables are tender.
Remove beef and vegetables from slow cooker; cover to keep warm. Pour juices from slow cooker into 1-quart saucepan; heat to boiling. Mix cornstarch and cold water until smooth; stir into juices. Cook, stirring constantly, until sauce has thickened. Serve sauce with beef and vegetables.

Note: This recipe was tested in slow cookers with heating elements in the side and bottom of the cooker, not in cookers that stand only on a heated base. For slow cookers with just a heated base, follow the manufacturer’s directions for layering ingredients and choosing a temperature.

Makes 10 servings

Make the Most of This Recipe With Tips From The Betty Crocker^® Kitchens

Variation

Let there be veggies! Cut a small head of cabbage into 6 wedges, and place on top of the corned beef in the slow cooker for a more filling meal.

Did You Know...

Corned beef was originally “corned,” or preserved with granular salt, because there was no refrigeration. Today, the beef is cured in a brine and spices are added for a distinctive tangy flavor.

Planned-Overs

Plan to use leftover corned beef for soups, stews, pot pies or sandwiches. Cover and refrigerate corned beef, cut into cubes, up to 4 days or freeze up to 4 months. To thaw frozen corned beef, place container in refrigerator about 8 hours.

Nutrition Information:

1 Serving (1 Serving)

Calories 340

(Calories from Fat 160 ),

Total Fat 18 g

(Saturated Fat 6 g,),

Cholesterol 95 mg;
Sodium 1120 mg;
Total Carbohydrate 28 g

(Dietary Fiber 3 g,

Protein 20 g;

Percent Daily Value*:

Exchanges:

1 Starch;
2 Vegetable;
1 1/2 Fat;

*Percent Daily Values are based on a 2,000 calorie diet.

Slow Cooker Old-World Corned Beef and Vegetables

Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens

Make the Most of This Recipe With Tips From The Betty Crocker^® Kitchens